Chicken with Mushrooms & Artichokes

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Chicken with Mushrooms & Artichokes
Fri, 01-25-2008 - 8:18pm
Chicken with Mushrooms and Artichokes

Eating (and enjoying) your vegetables has never been easier. Simply toss them in the slow cooker with chicken before you leave for work and come home to a delectable dinner. It's a sophisticated way to present a wholesome "Mommy Meal" or a cook-and-carry treat for grown-up gatherings. Make a potful for nearly effortless entertaining. It'll spread a welcoming aroma throughout the house.

Serving: 6

4 pounds chicken breasts and thighs, rinsed and patted dry
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 cans (10 3/4 ounces each) Campbell's condensed golden mushroom soup
2 teaspoons Italian seasoning
1 packet (1 1/2 ounces) Knorr four cheese sauce mix
10 ounces sliced mushrooms
8 ounces frozen artichoke hearts
1 cup frozen chopped onions
1 medium red bell pepper, diced fine

Heat oil in large frying pan over medium-high heat. Season chicken breasts and thighs with salt and pepper. Working in batches, brown chicken on both sides. Remove to plate and set aside.

In a medium mixing bowl, stir to combine mushroom soup, Italian seasoning and cheese sauce mix. Set aside.

To slow cooker, add mushrooms, artichoke hearts, onions and bell pepper. Add browned chicken and any accumulated juices. Pour sauce mixture over chicken.

Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours.

Source: Sandra Lee Semi-Homemade Cooking 2 by Sandra Lee


BabyFoot.jpg picture by cl-daisy526